Ingredients
1/2 pound asparagus
8 large eggs
1/4 teaspoon TABASCO
1/4 teaspoon kosher salt
1/4 cup grated Swiss cheese
1 tablespoon butter
1 tablespoon olive oil
1/2 pound crawfish tails
1 pint cherry or grape tomatoes
2 tablespoons pesto (following recipe)
2 cups fresh basil
1/2 cup extra virgin olive oil
2 cloves garlic
1/4 cup pine nuts
1/2 cup grated Parmesan cheese
Salt to taste
Directions
Preheat the oven to 350 degrees. Bring a small pot of salted water to a boil. Trim the base of the asparagus, and cut the stalks into 1-inch pieces. Blanch the asparagus briefly in boiling water, drain, and refresh under cold water. Beat the eggs with TABASCO and salt. Add asparagus and cheese to the eggs.
Heat the butter and oil in a 9-inch ovenproof skillet, add the crawfish, and cook for 3 to 5 minutes. Add the egg mixture, and bake in the oven until the omelet is set, about 12 to 15 minutes.
Meanwhile, halve the tomatoes, and toss them with pesto. Season the tomato-pesto mixture to taste with salt and pepper. Cut the omelet in wedges, and serve each wedge with tomatoes and pesto on the side.
